Work Habits' Role in the Motivation of Food Safety Behaviors

The study was conducted to compare and identify the magnitude of differences between self-reported and observed food safety behaviors among women preparing a chicken and salad dish at home. The observed food safety practices also were compared according to sociodemographic variables and prior food safety education. Sixty Puerto Rican women who were the main meal preparers for their households were recruited in Hartford, Conn. Three household visits were made to (i) deliver food ingredients to prepare the chicken and salad meal, (ii) conduct household observation, and (iii) conduct a self-reported survey. The difference between self-reported and observed behaviors varied across food handling and sanitation behaviors. There was a high level of inaccuracy for socially desirable behaviors such as hand washing; the vast majority of participants reported practicing these behaviors but they were not observed doing so. Cutting board washing also was considerably over-reported, questioning the validity of these self-reported data for regression analyses. There was a significant association (P < 0.05) between proper thawing method and prior food safety education, use of cutting board and higher income, and washing tomatoes and having a positive attitude towards food safety. Results revealed that overreporting errors must be considered when analyzing and/or interpreting data derived from self-reported food safety consumer surveys and that food safety education and positive food safety attitudes are associated with recommended food safety behaviors.

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The Effect of Food Safety Training on Food Safety Behaviors in Texas Child-Care Centers

Journal of the American Dietetic Association ◽

10.1016/j.jada.2008.06.016 ◽

2008 ◽

Vol 108 (9) ◽

pp. A11

Author(s):

D.M. Staskel ◽

M.E. Briley ◽

S.R. Curtis ◽

L.H. Field ◽

S.S. Barth

Keyword(s):

Child Care ◽

Food Safety ◽

Safety Training ◽

Safety Behaviors ◽

Child Care Centers ◽

Food Safety Training ◽

Effect Of Food

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The Oft Forgotten Part of Nutrition: Lessons from an Integrated Approach to Understand Consumer Food Safety Behaviors

Current Developments in Nutrition ◽

10.1093/cdn/nzaa059_039 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1322-1322

Author(s):

Lavallee Aaron

Keyword(s):

Social Media ◽

Food Safety ◽

Integrated Approach ◽

Foodborne Illness ◽

The Other ◽

Secondary Outcome ◽

Safety Behaviors ◽

Cross Contamination ◽

Food Handling ◽

Experimental Conditions

Abstract Objectives A multi-year, integrated methods study showed comprehensive consumer food handling practices when preparing a meal, compared to prevalence of self-reported behaviors. Experimental conditions provided insights on the effectiveness of current and future food safety messages. Methods Demographically-diverse participants were recruited from various communities in one state. Year 1: Participants prepared raw turkey burgers in a simulated home kitchen. Half of participants viewed an educational video on thermometer use before meal preparation; the other half served as a control. Year 2: Participants who self-reported washing poultry prepared raw chicken products. Half of participants received mock social media messages about not washing poultry; the other half served as a control. Food handling behaviors were coded and compared to self-reported actions and attitudes towards food safety, collected via written surveys and in-depth interviews. Results At least one contributing factor to foodborne illness was examined during each observation; cross-contamination actions were always observed. Year 1: Over 60% (n = 383) of participants self-reported owning and using a food thermometer when cooking raw meat and poultry products; however, only 35% of unprompted participants measured final internal temperature with a food thermometer. Year 2: Nearly 25% (n = 300) of participants cross-contaminated a ready-to-eat side; over 50% cross-contaminated due to poor sink sanitation. Differences between self-reported and observed food safety behaviors were seen across participant groups. Lack of sufficient handwashing leading to bacterial cross-contamination was a notable secondary outcome. Conclusions Observations more accurately reflect consumer food handling behaviors and allow for targeted message development to decrease risk of foodborne illness through safe at-home food handling. Findings and messages are shared with health educators, news and social media outlets, and directly to consumers through various resources. Funding Sources This work was funded by the U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS). All views expressed here are those of the authors and not necessarily of USDA FSIS. USDA is an equal opportunity provider, employer, and lender.

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Establishing a behavioral model for achieving good food safety behaviors by foodservice employees in Taiwan

Journal of Consumer Protection and Food Safety ◽

10.1007/s00003-019-01240-6 ◽

2019 ◽

Vol 15 (1) ◽

pp. 63-72

Author(s):

Wen-Hwa Ko ◽

Shao-Hua Ni

Keyword(s):

Food Safety ◽

Behavioral Model ◽

Safety Behaviors ◽

Foodservice Employees ◽

Good Food

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Short food safety videos promote peer networking and behavior change

British Food Journal ◽

10.1108/bfj-09-2013-0270 ◽

2015 ◽

Vol 117 (1) ◽

pp. 78-93 ◽

Cited By ~ 2

Author(s):

Virginia Quick ◽

Kirsten W. Corda ◽

Jennifer Martin-Biggers ◽

Barbara Chamberlin ◽

Donald W Schaffner ◽

...

Keyword(s):

Middle School ◽

Food Safety ◽

Control Group ◽

Safety Behaviors ◽

Content Type ◽

Safety Attitudes ◽

Middle School Youth ◽

Experimental Group ◽

School Youth

Purpose – The purpose of this paper is to create a series of 30-60-second short videos to promote improved food safety behaviors of middle school youth, determine the feasibility of disseminating the videos through peer networks, and measure their effects on food safety attitudes, perceived social norms, and behaviors of youth. Design/methodology/approach – Food safety content specialists, learning experts, programmers, illustrators, project managers, instructional designers, scriptwriters, and stakeholders were involved in creation of the Don’t Be Gross short videos before evaluation by middle school youth (sixth to eighth grades). The experimental group (n=220) completed the following activities at about one-week intervals: pre-test, viewed videos, post-test, and follow-up test. The control group (n=112) completed the same activities at similar intervals but did not have access to the videos until after the follow-up test. Findings – Controlling for grade and gender, linear mixed-effects models revealed significant time by group effects for participants’ perceived susceptibility to foodborne illness; intentions to perform recommended food safety behaviors approached significance. Additionally, compared to the pre-test, the experimental group perceived their friends as being significantly more confident in performing food safety behaviors at post- and follow-up tests. Google Analytics data revealed that the bounce rate from the home page of the videos was low (38 percent) suggesting that the videos were engaging. Originality/value – The Don’t Be Gross videos were liked by youth and shared among their peers and may have the potential to promote positive food safety behaviors and intentions among youth.

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FOOD SAFETY BEHAVIORS OF ADULT/ELDERLY CAREGIVERS IN NEVADA

Journal of Food Safety ◽

10.1111/j.1745-4565.2009.00148.x ◽

2009 ◽

Vol 29 (2) ◽

pp. 163-175 ◽

Cited By ~ 1

Author(s):

MARY P. WILSON ◽

ARUNA SURENDERA BABU ◽

STANLEY T. OMAYE

Keyword(s):

Food Safety ◽

Safety Behaviors ◽

Elderly Caregivers

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Recipe Modification Improves Food Safety Practices during Cooking of Poultry

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-468 ◽

2016 ◽

Vol 79 (8) ◽

pp. 1436-1439 ◽

Cited By ~ 12

Author(s):

CURTIS MAUGHAN ◽

SANDRIA GODWIN ◽

DELORES CHAMBERS ◽

EDGAR CHAMBERS

Keyword(s):

Food Safety ◽

Safety Information ◽

Foodborne Illness ◽

Actual Practice ◽

Hand Washing ◽

Chicken Breast ◽

Safety Behaviors ◽

Good Source ◽

Safety Practices ◽

At Home

ABSTRACT Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions. They were observed to track hand washing and thermometer use. Participants who received recipes with food safety instructions (n = 73) demonstrated significantly improved food safety preparation behaviors compared with those who did not have food safety instructions in the recipe (n = 82). In addition, the majority of consumers stated that they thought the recipes with instructions were easy to use and that they would be likely to use similar recipes at home. This study demonstrates that recipes could be a good source of food safety information for consumers and that they have the potential to improve behaviors to reduce foodborne illness.

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